Spoilage of Fish and Its Preservation by Chemical Agents

Publisher Summary In consideration of the steadily increasing demand for chemical agents to preserve fish and the lack of satisfactory agents for this purpose, this chapter reviews a general survey of the problem involved. The bacterial spoilage has the most conspicuous influence upon the decrease of keeping quality, although the influences of the denaturation of protein and the rancidity of lipid are not negligible. The keeping quality of fish depends on the species of fish, fishing methods, season and fishing grounds, temperature of storage, and transportation time, as well as on various conditions affecting the physiological action of microorganisms. The invasion of bacteria into fish flesh is considered to begin at gills and kidneys and spread throughout the body by the vascular system or directly through the peritoneal lining. The most sensitive change by bacteria in fish components is that of odor. The chapter presents studies on difference in spoilage according to species. Spoilage varies with differences in constituents of the fish body, muscle structure, and bacterial load as well as with environmental factors. To measure the degree of freshness of fish, a scientific index is required. Hence, various investigations have been carried out in this field. The chapter attempt review the literature concerning fish preservation by chemical agents.